Crawfish Beignets

½ cup Louisiana crawfish tails, de-veined and chopped
6 cups vegetable oil
3 cups all purpose flour
2 Tbsp. baking powder
1 tsp. salt
1 cup milk
1 egg, beaten
¼ cup bell pepper, chopped
¼ cup green onion, chopped
2 Tbsp. Tony Chachere’s seasoning mix 

Saute bell pepper, green onions and crawfish for
about 10 min.  Set aside.

Sift flour, baking powder and salt into a mixing bowl. 

In a separate bowl, mix milk and egg.
 
Add liquid to dry mix and mix well. Fold in peppers, 
green onions and crawfish. 
Cover and let rest for 30 minutes. 

In a heavy bottom pot, heat oil to 360 degrees. 
Using a soup spoon, spoon mixture into hot oil about 
1 Tbsp. per beignet. 

When beignets are golden brown, on both sides 
(about 3 minutes) remove from oil and drain on 
paper towels. 

While beignets are still hot, sprinkle with Tony’s.
 
Place on a platter and serve with remoulade sauce.